Cheesy Eggs Benny and Potato Bacon Hash

Cheese Sauce

Step 1:
Stirring constantly for 2 minutes. Whisk in milk, about 1/2 cup (125 mL) at a time, until incorporated and lump-free. Stir in Cheddar and pepper. Cover and keep warm.

Hash

Step 1:
Place potatoes in a medium saucepan and cover with cold water. Bring to a boil over high heat. Reduce heat and let simmer until potatoes are half-cooked. Drain without rinsing and transfer to a plate; let cool for 5 minutes.

Step 2:
Place half of the potatoes in the bowl of a food processor; add half each of the leeks and bacon. Pulse until potatoes are finely chopped into pea-sized hash, being careful not to purée. Scrape mixture into a bowl if it is mostly pea-sized and pulse any large remaining chunks to the same size to prevent over-processing the entire mixture. Repeat with remaining potatoes, leeks, and bacon.

Step 3:
In a large nonstick skillet, heat oil over medium-high heat. Cook potato hash, stirring and flipping occasionally, until golden brown. Keep warm on low heat.

Step 4:
In a medium saucepan, bring 2 inches (5 cm) of water to a gentle simmer. Crack 2 to 3 eggs individually into bowls. Stir water with a spoon to create a small whirlpool. Gently pour eggs into the simmering water and poach to desired doneness. Using a slotted spoon, transfer eggs to a shallow dish and cover to keep warm. Repeat with remaining eggs.

Step 5:
For each serving, spoon one-sixth of the hash on a plate and top with 2 poached eggs. Ladle ⅓ cup (75 mL) of cheese sauce over eggs and hash. Serve garnished with a sprinkling of parsley and paprika.